One Pot Creamy Parmesan Chicken Tortellini
Seared chicken and cheese tortellini simmered in one pot with a Parmesan cream sauce and wilted spinach.
Equipment
- Large deep pot
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 16 oz boneless skinless chicken breast cut into bite size pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 cup low sodium chicken broth plus 1/2 cup more
- 1 cup heavy cream
- 1 cup grated Parmesan cheese plus 1/2 cup more
- 2 cup spinach leaves packed
- 16 oz cheese tortellini fresh or frozen
- ½ cup shredded mozzarella cheese optional, for extra creaminess
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Sear the chicken. Heat the oil in a large deep pot over medium heat. Season the chicken with the salt, pepper, garlic powder, and Italian seasoning, then cook 5 to 7 minutes, turning, until browned and 165 degrees F inside. Move it to a plate.
- Build the sauce. Pour the broth into the same pot, scraping up the browned bits, and bring it to a simmer. Whisk in the cream and the Parmesan until melted and smooth.
- Cook the tortellini. Add the tortellini and simmer 5 to 7 minutes, stirring often, until tender. Add the extra broth if the sauce thickens too much.
- Finish. Return the chicken to the pot, add the spinach, and stir until wilted. Fold in the mozzarella if using.
- Serve. Spoon into bowls and sprinkle with parsley while hot.
Notes
Substitutions: Use half and half for a lighter sauce, or add sun dried tomatoes or sliced mushrooms.
Tips: Take the pot off the heat before adding extra cheese so the sauce stays smooth, and do not rinse raw chicken.
Storage: Refrigerate in an airtight container for up to three days and reheat gently with a splash of broth. Do not freeze.
Nutrition does not include the optional mozzarella.